Glazed Whole Wheat Sweet Potato Muffins.

I made way too many whipped sweet potatoes yesterday for Mr. How Sweet’s belated birthday dinner and knew I had to come up with some way to use them up.

Obviously it needed to be a sweet treat.

And I figured that Mr. How Sweet would think that sweet potato muffins resembled pumpkin muffins and wouldn’t want to touch them. So I didn’t even tell him about these muffins.

Oops.

I think he would have loved them too.

This was my first time using sweet potatoes in a baked good and I can’t even describe how thrilled I am with how these muffins turned out. They are so moist and fluffy, and that is with using all whole wheat flour.

They are basically autumn in a cup.

And since baked goods are never sweet enough for me, I whipped up a ginger glaze and topped it with some of the candied ginger that I bought on Saturday.

This was an excellent idea. Or maybe not, since I ended up stuffing my face with 3 muffins in 60 seconds.

If you are one of those people that likes their baked goods more savory than sweet, then just skip the glaze and go for the muffins in their naked state.

And more importantly, if you don’t love sweet things, why are you reading this website?

Girl, I wanna lick that icing! “Too sweet” are two words that don’t exist in my vocabulary! Yumm.

I have a similar recipe I use for sweet potato muffins, but it has the crystallized ginger in the batter; I think they are my favorite muffin, I love them so much. I make them all the time in the fall.

Just have to say – I just made these with butternut squash. LOVE! (I know this comment is for an ancient post, but had to add it). Thanks!

These are exactly what I was looking for! Do you know if I could substitute maple syrup for the brown sugar? I have honey too. Not sure how that may effect the texture of the muffins or if I would need to alter the proportions of the other liquid ingredients, any ideas?

Hey just made these and i LOVE them! The only thing is… mine did not turn out as fluffy as yours look. mine came out pretty dense. I think I used a tad more sweet potato. Could that be it– or do you have any recommendations to make them fluffy?